Meanwhile, Mix the cabbage, carrot, onion, dried cranberries, and apple in a large bowl.
Season with salt and pepper and let rest a few moments.
Whisk the mayo, vinegar, and brown sugar in a small bowl until sugar is dissolved. Pour over the cabbage mix and toss to coat.
Let sit while preparing the burgers.
Form the Burgers
Season the ground beef with salt and pepper.
Pour Worcestershire over top and mix with your hands. Form into 8 thin patties.
Press a bit of the cheddar Cheese into 4 of the patties and top with the remaining for patties being sure to pinch the edges shut well.
Chill for 20 to 30 minutes before grilling.
Grill the Burgers
Pre-heat the grill for medium-high heat. Clean and oil the grate as needed.
Toss the patties on the grill and cook about 4 to 5 minutes per side, depending on desired doneness. Toast the buns while you're at it.
When ready to serve, spread the cheese over the top of the hot buns (it will melt a little with the warmth of the toasting) or directly onto the burgers. Arrange leaf lettuce on the bottom of each bun, top with a patty, bacon, a heaping pile of slaw, and the top bun.
Serve and enjoy.
Make the slaw up to 2 days ahead of time to save your self some prep time. However, it does get soggier over time, so I like using it within the first 24 hours. Store in an airtight containter in the fridge. You could even stuff the burgers up to 24 hours ahead of grill time if desired.